It was John Adams, second president of the U.S., who once said: “Every problem is an opportunity in disguise.” Apparently, Andy Pforzheimer and Dave Pace have been brushing up on their history. Because while the restaurant industry continues to navigate an existential crisis brought on...
It might be an understatement to say that this year’s presidential inauguration will be unprecedented. Between the surging COVID-19 pandemic, the Jan. 6 attack on the Capitol and warnings from the FBI that more unrest could be on the way, citizens are not encouraged to...
As Britain hunkers down into yet another lockdown, its finest restaurants are adapting to takeout and delivery as a way of life. The Wall Street Journal reports that several of London’s most posh establishments have been painstakingly trying to recreate the fine dining experience using...
Loyalty programs are morphing as digital commerce becomes dominant, and consumers figure out who will give them the most bang per buck spent. Food is at (or near) the forefront. “Restaurant customers want to be able to receive loyalty and rewards points with the same...
The restaurant industry was quick to adopt the digital tools needed to stay in business as consumers moved away from in-restaurant dining to dining at home at the beginning of the pandemic. Allowing consumers to order from their websites, through third-party aggregators and via mobile...
A PYMNTS staffer recently placing a digital order from New England regional grocery chain Big Y noticed a surprising change to the supermarket’s online options. Customers could order groceries for delivery by Instacart as usual, but the chain now offered prepared food delivered via DoorDash....
We’re all pretty clear on what happened this year in mobile order-ahead (MOA) dining and its twin, the “order to eat” (OTE) phenomenon. Only, it’s not a singularity. This is the way things are now. What directions it all takes depends on consumer preference and...
COVID-19 in many key regards bears an uncanny resemblance to a bad dinner guest. It showed up uninvited, proceeded to make itself the center of attention by dominating every possible conversation, added a million restrictions on when and where everyone else could eat and, ultimately,...
Restaurants of every size and description experienced a polar shift this year in how they interact with and serve a public under constant fear of illness or loss of income. It’s triggered a downpour in new approaches and solutions as the sector steadies itself for...
